I got my hands on a whole lot of apples. The guy said that they were macintosh. I'm going to press a bunch of them for cider. I am wondering if anyone with any experience at blending apples for hard cider has any input. I think that the apples taste great as they are. A good combination of sweet and sour. I have no idea how they will taste after fermentation, however. I am curious what people think about the need to blend these apples with other types. I know that the "best" ciders are blended from different types of apples to get a desired flavor profile.
So, I guess my question is this. Does anyone with experience pressing apples for hard cider think that I need to, or ought to, blend these mac's with any other varieties? If so, what varieties would you suggest and in what amounts.
FYI, I have probably have about 4-5 five gallon buckets full of apples. I know that this will go down after crushing/pressing and after SWMBO picks out all the good ones for eating/pie making.